Barbecued nectarines with amaretto crunch and cream

  • Preparation time: 20 minutes
  • Cooking time: 25 minutes
  • Total time: 45 minutes

Serves: 4

Ingredients

4 nectarines, halved
1 tbsp unsalted butter, melted
1 tbsp Disaronno amaretto liqueur

AMARETTO CRUNCH
20g pecan nut halves
50g amaretti biscuits
50g plain flour
20g light brown soft sugar
50g unsalted butter, chilled and cut into cubes

AMARETTO CREAM
1 tbsp Disaronno amaretto liqueur
100ml whipping cream
50g Greek yogurt
2 tbsp icing sugar
½ tsp vanilla bean paste

Method

1. Preheat the oven to 180°C, gas mark 4. Start by making the crunch. Roughly crush the pecans in a pestle and mortar, then tip into a mixing bowl. Roughly crush the amaretti biscuits and add to the nuts. Stir in the fl our, sugar and a good pinch of salt. Use your fi ngertips to rub in the butter, until it resembles clumpy breadcrumbs. Sprinkle onto a baking tray and bake for 15-20 minutes, until golden; set aside to cool.

2. Meanwhile, make the amaretto cream. Put all the ingredients in a bowl and use a balloon whisk to lightly whip them to soft peaks.

3. Preheat the barbecue or griddle pan. Toss the nectarines in a bowl with the butter and amaretto. Griddle for 2-3 minutes on each side, until nicely charred, then put on a platter. Top with the cream and a scattering of the amaretto crunch.